KOREASCHOLAR

This study was performed to investigate the effect of Gastrodia elata powder on the quality characteristics of Jochung with barley malt. Grain syrups with 0, 2.5, 5, 7.5, and 10% Gastrodia elata powder were produced. The pH value decreased with higher volume of Gastrodia elata powder and showed a significant difference between the samples (p<0.05). Total polyphenol content was 77.45~129.25 mg/100 g, and DPPH radical scavenging ability was 36.70~57.09 μmol. Sensory score of Jochung containing 2.5% Gastrodia elata powder was similar to that of control. Jochung containing less than 7.5% Gastrodia elata powder gave the highest scores in terms of quality characteristics and sensory evaluation. The data from different procedures were compared and analyzed by multivariate techniques (correlation matrix, principal component analysis). Correlations between antioxidant activity and the analyzed parameters were found to be statistically significant (p<0.05).

I. 서 론
II. 연구 내용 및 방법
III. 결과 및 고찰
IV. 요약 및 결론
References

• 이기원(건국대학교 생물공학과) | Ki Won Lee
• 이미영(장안대학교 건강과학부 식품영양과) | Mi Young Lee Corresponding Author